WELCOME TO THE ALLURING & INCREDIBLY CAPTIVATING WORLD OF FOOD BLOGGING.THIS BLOG IMPARTS MY PERSONAL SECRETS OF COOKING TO YOU WHICH I PICKED UP FROM THE PEOPLE AROUND ME .I AM VERY PLEASED WITH THE ENTIRE NOSTALGIC EXPERIENCE OF COOKING THESE DAYS AND THEREFORE HERE ARE SOME OF THE VARIETY OF VEGETERIAN DISHES.I HAVE A THURST FOR KNOWLEDGE SO WILL KEEP UPDATING THIS BLOG WITH SOME TOOTHSOME RECIPIES .

Sunday, September 04, 2011

Ahh ! finally after a long time i am blogging ,was facing lots of issues related to blog,was not able to see my dashboard,sometimes my edit posts were invisible and the pics whatever i was uploading were not etall visible in the drafts ,i really wonder was it happening with me only or anyone else in the blogosphere was facing these problems too ...anyways,i really apologise because of that i missed all my fellow blogger's yummy dishes ,no worries will surely check it out soon,also this being a festive month was little busy.This new interface ,rather " new look "of blog is also driving me crazy,will take some time to get a hang of it,still exploring the space and im loving it,i sometimes like the changes in my life similarly i liked the changes in the blogging concept too :) .Coming to todays post,i am sharing the famous Hyderabadi dessert , shahi tukda,the indulgence in the authentic royal dish is not less then a sin ,however you can make this dish without deep frying in ghee instead you can simply toast it also the bread can be immersed in low fat milk too!I had surprised my dear friend by treating her with this dessert,she loves this royal indian sweet very much ,and thus i follwed the traditional way of making.I am glad she liked my crunchier variation,though it was new to her :D

approx serves 3-4 ppl
ingredients :
3-4 slices of bread,cut into 4 equal square portions or any shape you like
ghee for deep frying
few raisins,cashew nuts,almonds,chiroli seeds,pistachios,etc.
for sugar syrup :
1/2 cup sugar
1 cup water
cardomon pwd to taste
1 tsp gulab jal ( rose water )
few strands of kesar ( saffaron )
for 1 cup rabdi :
1 cup evaporated milk ( instead you can use 2 cups full cream milk and reduce it on slow flame till half )
1/4 cup condensed milk
cardomon pwd to taste
saffaron few strands
sugar as per your taste ( i didnt add any as i had used sweetened condense milk which was enough sweet )
method :
Heat ghee in a deep frying pan.Cut the bread slices as per the shape.Deep fry the slices in ghee till golden brown in colour and drain on a paper napkin.In the left over ghee ,fry all the nuts and keep aside .
Boil the sugar and water togther for the sugar syrup for 10-15 mins on low heat.Turn off the heat.Add cardomon pwd,saffaron and rose water.
In a heavy bottomed pan heat eveaporated milk,on a very low heat,stir continuosly for 8-10 mins.Add condensed milk and keep stirring and scraping from the sides for another 7-8 mins.Turn off the heat .Add cardomon pwd and saffaron and keep it aside.The rabdi or thickened milk is ready.
Take the deep fried bread slices whilst hot and dip it into the hot sugar syrup for a min and place it on the serving plate.Spoon the rabdi ( thickened milk ) on the bread slices,garnish it with the fried nuts and serve immediately or you can chill it in referigerator for some time and serve chilled.

Thursday, August 11, 2011

A typical restaurant style paneer dish,creamy yet without cream,rich however without cashews or any other nuts and most flavoursome .Today's recipe which i am posting is adapted from one of my favourite fellow blogger's blog and i dont know how many recipes i have bookmarked from her blog ,have made a couple of them before which were too good but this dish was a huge hit,exceptionally good,very simple to make yet delicious.I am a great fan of paneer,can have any dish with paneer and will surely keep trying various recipes out of it.Actual recipe was paneer methi makhani,using fresh methi ( fenugreek )leaves however,in aussie land fresh methi leaves are not available hence i added kasuri methi .The credit goes to Puja akka Aipi of USMASALA ,pls do check out her space with marvellous and spell bound dishes.Thanks a bunch dear for all your wondrous collection of recipes ! The original recipe is here.

Saturday, August 06, 2011

This is the second and the last round up for the Flavours Of Rajasthan Event . I want to thank and give a bear hug to Priya of Mharo rajasthan recipes for sending in the maximum number of entries,she have sent 20 dishes all of rajasthan flavours,she do have 80 + rajasthani dishes in her blog guys,wow ! thats amazing,please do check her blog for more known and unknown rajasthani as well as non-rajasthani wonderful recipes :)) . Njoy the round up !The next event of the same series is Flavours Of South India which is hosted by Nayna itself ,so pls do hop on her event page and participate for yet another beautiful and comfort flavours of the southern parts of india.

2.Roll out each portion of the dough into 50mm ( 2" ) in diameter circle.

3.Place one portion of the filling in the centre of the each rolled dough circle and bring the ends together so as to seal the filling inside completely .

4.Roll out the stuffed dough to make the 100 mm ( 4 " ) in diameter circle taking care to ensure the filling does not spill out .

5. Prick the mathri all over with a fork.

6.Repeat steps 2-7 with the remaining portions of the dough and the filling.

7.Deep fry the mathris in hot oil over a slow flame till they are golden brown in colour.

My niece Ruchi shares a very traditional and festive recipe called as gulgulay but in a very innovative way,she have used the leftover gulab jamun syrup for making this dish !

GULGULAY ( sweet plain flour fritters )

ingredients :

1 cup Gulab Jamun sugar syrup
2 cups ghee
2 cups plain flour
method :
Heat ghee in a pan,let it come to boil,and let it be on slow flame.
Mix in the flour and syrup to make a tight dough. Add little water if required. Make small round balls of the dough and deep fry in the ghee on high flame till brown in colour and little crispy. Enjoy hot gulgulays.

Mix all the above ingrediants adding little water and make a dough.Divide the dough into small balls and roll each ball on a flat surface to make long thin rolls of gatta.

Put these rolls in boiling water.Cook for some time so that gatta is not raw.You can cut a gatta in between to see if its done.Strain the water from gatta and save the water.Let the gatta cool and then cut it into small pieces(approx half inch).

Heat oil in a pan.Break papad into pieces and fry them in oil and keep aside.In the remaining oil put hing,rye,jeera,green chillies,curry leaves.Add mangodi and stir continously

untill it becomes little brown in colour.Be careful as the mangodi may burn if not stirred continously.Add water.Then add turmeric,red chilli pwd,dhania pwd,salt to taste and fried papad.Let this simmer.This may take a while to cook(approximately 20-30 mins).Once done sprinkle freshly chopped cilantro and serve with rotis.

Thursday, August 04, 2011

Hi friends !! I am over the moon today, as finally i have finished drafting bits and pieces of all those dishes which i got for the Flavours Of Rajasthan Event .Today i am sharing all those wonderful rajasthani dishes which i got from worldwide.I have surprisingly recievd 71 entries including my co-sister Lavina who has recently started a blog,pls do check her blog for food recipes as well as her arts and crafts, also my friend Maha,she is very new to this blogger world ,she have just started writing a food blog and this is her first attempt too in participating for a food event,also the most exciting part is she made her first rajasthani dish and she gave me for tasting ,so i am the proof ;) trust me the dish was sooo mouthwatering ,i and my husband finished it off in no time. They both say that they are inspired by me and my blog and so they thought of starting one ,whoa ! i feel as if im on cloud nine :D.I am overwhelmed gals,i am so very touched ,thanx a bunch lavina and maha.
Have recieved 6 entries from non-bloggers they are my dear sister Rinku ,my niece Ruchi and my friend Silvi .All three have taken lot of efforts,inspite of their busy schedule they managed to nail some of the rajasthani dishes and specially i appreciate my friend silvi for trying a rajasthani dish which was very new to her,she have never ever tried this cuisine before but still she googled and tried one dish at her home .Hugs to you all gals :)
And ofcourse loads of hugs and kisses to all my blogger friends,thank you so much everyone for your delicious entries for my very first event.It was a pleasure hosting an event and i really appreciate everyone's efforts from bottom of my heart.I am too overwhelmed with the response,it was slow and steady initially but i guess later on it picked up into full swing.
I have divided the round up in 2 parts and will post one after the other as have recieved so many recipes which was going too long in one single post.I am posting the dishes as and when i got them .You can click on the recipe name for the recipes and if i have left out any entries pls pardon me , do let me now in the comment box or you can mail me, will immediately add them .
Now comes the real fun ,i simply luv the round ups,at the end finally all the Rajasthani delicacies from all over world with their different flavours , preparation and presentation comes and joins together...Last but not the least A BIG THANKS to Nayna for giving me this oppurtunity to explore my own religion which i came across through the state's authentic and traditional flavours !

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namaste !!

Welcome to palate corner,this corner is full of palatable ( i hope ;) ) food varieties which are picked up by my near and dear ones.I wud like to thank my mom,mom in law,my sisters,co-sisters,my relatives and last but not the least my dear friends whose recipes i have tried in past so many years and posted here for my reference and now wanted to spread all over the world,hope you enjoy my blog ,please feel free to give your suggestions and comments it encourages me a lot and will keep on updating as per your requirements.